I began cooking when I was just three years old.  

I was fortunate enough be raised in a family that not only encouraged me to follow my artistic and intuitive nudges, but trusted me with knives, the stove top, the oven.. you name it!

At 16, I landed my first job in a commercial kitchen. I started at the very bottom washing dishes and doing some prep work until shortly after, I found my way into fine dining. I spent nearly 10 years refining my techniques by training with seasoned chefs in the field and eventually became an Executive Chef myself. I was even published in a magazine!

After several years, I experienced a serious burnout from the toll it took on my mental, physical and emotional health and had to let it go completely. Several years later, I found myself living in Florida, from my small hometown in Michigan. I was given an opportunity to cook for some fantastic people as a private chef and it reignited the spark for serving gourmet, high quality food to others.

A large contributing factor to my story is that I’ve always been intuitively and spiritually led in all of my endeavors. I truly believe it reflects in my food and how others receive it. The values that guide my business involve serving the highest quality food that not only looks and tastes good but also makes you feel good afterward due to the positive energy I put into it. The energy I invest in my food, coupled with meticulous attention to taste, texture, visual appeal, and the use of high-quality ingredients, creates an enriching and overall magical experience, which led me to the name:

The Mystic Chef